Save A vibrant, creamy pasta salad inspired by Peruvian flavors, featuring juicy chicken, fresh vegetables, and a spicy, herby ají verde sauce.
I first served this at a family gathering and everyone loved the fresh vibrant taste paired with creamy sauce and tender chicken.
Ingredients
- Chicken: 2 medium boneless, skinless chicken breasts, 1 tablespoon olive oil, 1 teaspoon ground cumin, 1 teaspoon smoked paprika, ½ teaspoon garlic powder, ½ teaspoon salt, ¼ teaspoon black pepper
- Pasta: 300 g (10 oz) short pasta (penne, rotini, or fusilli), Salt for boiling water
- Vegetables: 1 cup cherry tomatoes halved, 1 cup cucumber diced, 1 red bell pepper diced, ½ small red onion thinly sliced, ½ cup corn kernels cooked or canned drained, ¼ cup fresh cilantro leaves chopped
- Ají Verde Sauce: 1 cup fresh cilantro leaves firmly packed, 1–2 jalapeños or Peruvian ají amarillo peppers seeded and chopped, 2 cloves garlic, ½ cup mayonnaise, ¼ cup sour cream, 2 tablespoons grated Parmesan cheese, 1 tablespoon fresh lime juice, 1 tablespoon olive oil, ½ teaspoon salt, ¼ teaspoon black pepper
Instructions
- Prepare the chicken:
- In a bowl toss chicken breasts with olive oil, cumin, smoked paprika, garlic powder, salt, and pepper.
- Cook the chicken:
- Grill or pan-sear chicken over medium heat for 6 7 minutes per side or until cooked through. Let rest for 5 minutes then slice thinly.
- Cook the pasta:
- Bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente. Drain, rinse under cold water, and set aside.
- Make the ají verde sauce:
- In a blender or food processor combine cilantro, jalapeños or ají amarillo, garlic, mayonnaise, sour cream, Parmesan, lime juice, olive oil, salt, and pepper. Blend until smooth and creamy.
- Assemble the salad:
- In a large bowl combine cooked pasta, cherry tomatoes, cucumber, red bell pepper, red onion, corn, and cilantro. Add sliced chicken.
- Add the sauce:
- Pour ají verde sauce over the salad and toss gently to coat all ingredients evenly.
- Chill and serve:
- Refrigerate for at least 20 minutes before serving for best flavor.
Save This recipe brings back memories of shared meals and laughter around the table with loved ones.
Required Tools
Grill pan or skillet, large pot, blender or food processor, large mixing bowl, knife and cutting board
Allergen Information
Contains Dairy (mayonnaise, sour cream, Parmesan), Eggs (may be present in mayonnaise), Gluten (pasta). May contain Soy depending on mayonnaise brand. Double-check all labels if you have food allergies or sensitivities.
Nutritional Information
Calories: 540, Total Fat: 26 g, Carbohydrates: 46 g, Protein: 31 g per serving
Save Aji Verde Chicken Pasta Salad is perfect for meal prep or a quick flavorful lunch that keeps well refrigerated for several days.
Common recipe questions
- → What is ají verde sauce made of?
Ají verde sauce combines fresh cilantro, jalapeños or ají amarillo peppers, garlic, mayonnaise, sour cream, Parmesan cheese, lime juice, olive oil, salt, and pepper for a tangy, spicy flavor.
- → How can I cook the chicken for this salad?
Season chicken breasts with spices then grill or pan-sear over medium heat until fully cooked. Let rest before slicing.
- → What types of pasta work best here?
Short pasta shapes like penne, rotini, or fusilli hold the sauce and mix well with vegetables in this dish.
- → Can I prepare this dish ahead of time?
Yes, chilling the assembled salad for at least 20 minutes allows flavors to meld beautifully and enhances the taste.
- → How can I adjust the heat level?
Use more or fewer jalapeños or ají amarillo peppers in the sauce to control the spiciness according to your preference.
- → Are there any suggested substitutions for dairy ingredients?
For a lighter version, mayonnaise and sour cream can be replaced with Greek yogurt without compromising creaminess.